Chef Osman Bahadır embarked on his fifteen-year professional cuisine adventure starting initially washing dishes whilst still in the second year of his B.A. in Management at Başkent University - Ankara. Later he trained for two years under the leadership of Chef Wolfgang Gold at the Ankara Hilton. After completing his university degree and training, he attended to the world-renowned Culinary Institute of America where he took courses in culinary arts and wine. In New York, he worked in the Turkish Kitchen and later at the New York Times star-rated Tabla Restaurant as the Chef Garde Manger.
Having spent four years in New York, Chef Osman continued his career back in Istanbul as the Chef Garde Manger of the Four Seasons Bosphorus.
After attaining the position of Instructor Chef at the Culinary Arts Academy and at the same time heading the research, development, and marketing department of Tefal, he transferred to Unilever Foods as the country Chef for Turkey. Later continuing his career, he took up the directorship of the International Hospitality and Culinary Academy (USLA) in Istanbul.
After this leadership role, he continued to give consultancy in culinary arts as well as teaching part-time at Özyeğin University.
In 2016 he opened up his first restaurant in Istanbul named “Farfara” serving modern Hatay Cuisine which was awarded the “best new generation Turkish restaurant” by Time Out magazine.
In 2019 he returned to corporate life as a menu, concept, and service system developer for The Rahmi Koç’s unique food project “Pardon Boulangerie.”
Chef Osman Bahadır joined Le Cordon Bleu Istanbul team as Instructor Chef in 2022.